When cut, this 100% Iberian Bellota Loin “Pata Negra” has a marble appearance with veins of infiltrated fat, with soft golden tones and a red color that invites you to taste it. At the end of its curing process, it passes through a bell where oak charcoal burns very slowly, giving it a persistent, enveloping and unmistakable bouquet. Its flavor is the union of the presence of paprika, with a soft touch of garlic, together with spicy nuances and smoke, providing it with a long and pleasant aftertaste.
